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Recipe for Coconut truffle, marinated strawberries and cardamon ice cream

By Chef Simon Stauffer | February 9, 2017, Thursday | Online Edition

COCONUT truffle
Ingredients:
260ml sweetened condensed milk
75g skim milk powder 
50g white chocolate
30g unsalted butter, at room temperature
35 whole, blanched almonds
220g + 130g coconut flakes (for covering)
Instructions:
4.    Melt the white chocolate over a rather bath.
5.    Mix the condensed milk, milk powder, melted chocolate and butter until all ingredients are combined.
6.    Add the coconut flakes and combine.
7.    Roll balls and place an almond in the middle.
8.    Cover with coconut flakes.

Strawberry gel
Ingredients
100g strawberry
5g angostura bitters
30g sugar
50g water
3g agar agar
Instructions:
1.    Add water, sugar, strawberries and the bitters in a pot.
2.    Bring slowly to a simmer and add agar agar.
3.    Simmer for 2minutes and blend the mixture.
4.    Strain the hot mixture trough a fine strainer.
5.    Let mixture set in the fridge.
6.    Blend until smooth. (If hard to blend add a little bit of water)
7.    Fill in a small piping bag with a small nozzle.

Meringue
Ingredients
90g egg white
120g sugar
Instructions
1.    Whisk egg whites in a kitchen aid for 3 minutes. (high speed)
2.    Slowly add sugar while whisking.
3.    Whisk until shiny and hard peak.
4.    Pipe on to a backing tray lined with backing paper.
5.    Bake at 100°C for 1hour and turn off oven and keep inside for a further hour.

Cardamon ice cream
Ingredients
660g milk
120g cream
155g sugar
70g egg yolks
8 cardamon pods
Instructions:
1.    Whisk sugar and egg yolks until pale.
2.    Crush Cardamon pods slightly.
3.    Bring milk, cream and cardamon to a boil.
4.    Turn off the heat and add one third of the milk mixture under constant stirring to the egg mix.
5.    Turn heat to low and stir the egg milk mixture in to the hot milk.
6.    Cook to 77°C under constant stirring.
7.    Strain mixture and cool it down on an ice bath.
8.    Churn in an ice cream machine.

Optional: use a high quality vanilla ice cream instead.

Chocolate gravel
Ingredients:
220g water 
200g caster sugar 
150g white chocolate 
Instructions: 
1.    Heat water and sugar in a pan to 145°C. 
2.    Melt chocolate. 
3.    Put chocolate in a bowl and use a kitchen aid to whisk it on high power.
4.    Slowly pour the hot sugar syrup to the chocolate until it turns in to a crumb.

Marinated strawberries
Ingredients:
10 strawberries (depending on size)
Strawberry gel
Instructions: 
Cut Strawberries in to small pieces and marinate with the strawberry gel. Use just enough so the strawberries stick together.

Assembling the dish
Use a circular cookie cutter and fill it about 3/4 with strawberries. Make sure to press them down a bit. Remove the ring and sprinkle the strawberries with chocolate gravel. Add the coconut truffle and the meringues and pipe the strawberry gel in between. Add a quenelle of ice cream.

iDEAL


 

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